What do you do with all that fish ?

[pinstriper]

So, I mentioned the other night to my bitter half that I had taken it in mind to maybe go on a tuna charter this year.

Which she said tuna are big and what do you do with it all ?

So....how much do folks prepare to bring home ? And how do you handle it ? Can it ? Steak and freeze ? Sashimi blocks - can you freeze those ?

Would like to hear what folks have experienced and done.

We have a freezer in the garage, mostly filled up with homemade soup from the garden, butter from Costco, and Farmland bacon.

 

[C_Run]

No Title

This and smoke the bellies. Barbecue the fresh loins. Our friends gives it to us so we don't have to go. You better have some friends willing to accept tuna.

 

[rogerdodger]

This and smoke the bellies. Barbecue the fresh loins. Our friends gives it to us so we don't have to go. You better have some friends willing to accept tuna.

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can most of it, BBQ some fresh.

 

[Admin]

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thanks rogerdoger, added to our smilies

:whs:

 

[pinstriper]

Thanks, and how much do you typically expect/hope/prepare for just in case to get ?

 

[Gulfstream]

1 good size albi[20lb] should yeild a case of canned.One you try it you will NEVER eat store bought again.Also.make Poki and Sashimi

 

[pinstriper]

1 good size albi[20lb] should yeild a case of canned.One you try it you will NEVER eat store bought again.Also.make Poki and Sashimi

Yeah, I'm dreaming of poki and sashimi. Would prefer as much in that form as can be managed, if there's a useful way to preserve it tyat way.

I've had good canned tuna from the canery in Garibaldi, yeah way better than store bought.

 

[Ikijime]

I thought that commercial fish boats "flash froze" sashimi grade fish (some varieties, anyway) to an exceptionally low temp to kill parasites. Am I mistaken? I'd love to be able to use fresh tuna for nigiri sashimi!

lol @ pinstriper's "bitter half".

 

[Ikijime]

So, tuna is the exception to the rule of being required to be frozen to kill parasites.

"Food and Drug Administration regulations stipulate that fish to be eaten raw -- whether as sushi, sashimi, seviche, or tartare -- must be frozen first, to kill parasites. ''I would desperately hope that all the sushi we eat is frozen,'' said George Hoskin, a director of the agency's Office of Seafood. Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule."